I was in the supermarket this week and noticed that the price of beef just keeps on dropping. We are currently in a commodity cycle that will make the price of beef and pork very affordable for the next few months. The rib eye steak in the picture cost under eight dollars.
Having cooked and served thousands of this exact cut of meat over the years I can tell you that people will eat every last bite of this steak by themselves, including any meat left on the bone!
Today I would like to bring up the point that you can feed three people with this one steak. As I have mentioned before, the best way to use meat, fish or poultry is as more of a condiment to go along with your meal. For example if you were having the Vegetable Paella and roasted vegetables for dinner, you may want to serve some small pieces of this steak on the side. You are still serving a vegetarian / vegan meal and also offering the meat to anyone who would like it.
Today's recipe is more of a cooking technique and can work with other meats like top sirloin of filet. It also works for fish like mahi and salmon. The nice thing about this technique is that it is so fast and simple.
Remove and discard the bone.
Cut all of the fat from around the outside and inside of the steak.
Using only the trimmed meat, cut the steak into one inch square pieces.
Discard all of the fat.
Heat a cast iron pan on the stove.
Mix the steak with one teaspoon of olive oil and a pinch of salt and pepper.
Lay the meat, one piece at a time, evenly across the pan.
Let the steak cook and sizzle for a minute or two.
The idea is to char the meat on one side.
Turn the meat over and remove the pan from the heat.
Let the meat finish cooking in the pan until it is cooked to your desired doneness.
Remove cooked meat from the pan and place onto a serving platter.